Chicken-vegetable Skillet Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 each: Thighs, chicken, skinned,, broiler/fryer type - fat trimmed
1 tbsp: Oil, vegetable
3 medium: Potatoes, red skinned,, scrubbed, cut in - 1/4-inch slices
1 medium: Onion, sliced
1/2 lbs: Mushrooms, quartered
1 large: Tomato, coarsely chopped
1/4 cup: Broth, chicken
1/4 cup: Wine, white, dry
1/2 tsp: Oregano,
3/4 tsp: Salt, divided
1/4 tsp: Pepper,
1 tbsp: Parsley, chopped
Sprinkle the chicken with a 1/4 teaspoon of salt.,
In a large non-stick fry pan, heat the oil over medium-high
Directions:
temperature heat.
Add chicken and cook, turning, about 8 minutes or until brown on
both sides. Remove chicken; set aside.
In the same pan, layer potatoes, onion, chicken, mushrooms, and
tomato.
In 1-cup measure, mix together broth and wine. Pour over chicken
and vegetables. Sprinkle oregano, remaining salt and pepper over all.
Heat to boiling; cover, reduce heat to medium-low and cook for
about 20 minutes or until the chicken and vegetables are fork tender.
Sprinkle with fresh parsley before serving.
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
Source from luhu.jp
Add chicken and cook, turning, about 8 minutes or until brown on
both sides. Remove chicken; set aside.
In the same pan, layer potatoes, onion, chicken, mushrooms, and
tomato.
In 1-cup measure, mix together broth and wine. Pour over chicken
and vegetables. Sprinkle oregano, remaining salt and pepper over all.
Heat to boiling; cover, reduce heat to medium-low and cook for
about 20 minutes or until the chicken and vegetables are fork tender.
Sprinkle with fresh parsley before serving.
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
Source from luhu.jp